Sốt cà chua kem + ớt đỏ kiểu vodka

The butternut squash and sweet potato base actually makes the sauce taste rich without that heavy cream feeling afterward. I ate the whole bowl of sedani and didn't feel sluggish at all, which never happens with regular creamy pasta.

I was skeptical about a creamy pasta that's also gluten-free, but the butternut squash and nutritional yeast really do the heavy lifting here. It tastes rich without sitting heavy, and I finished the whole bowl without that usual post-alfredo regret.

The sedani pasta holds the sauce way better than regular gluten-free penne I've tried. I honestly couldn't tell the creaminess came from butternut squash and sweet potato instead of dairy. The nutritional yeast gives it a nice savory depth, and it doesn't sit heavy after eating.